Shrimp Enchilada Soup Recipe
8 Cups
MMMMM——————SOUTHERN LIVING MAY 1994———————–
5.00 c Chicken broth
4.00 oz Tortilla chips (3 cups)
1.00 lb Unpeeled, medium-size fresh
Shrimp
2.00 (4.5-oz) cans chopped green
Chilies
10.00 oz Can diced tomatoes \& green
Chilies
2.00 tb Butter or margarine
1.00 md Onion; chopped
2.00 Cloves garlic; minced
1.00 c Sour cream
0.25 c Fresh cilantro; chopped
Shredded mozzarella cheese
Shredded Cheddar cheese
*Bring chicken broth to a boil in a large Dutch oven. *Add tortillas
chips. Remove from heat, and let stand 10 minutes. *Peel shrimp, and
devein, if desired. Set shrimp aside. *Position knife blade in food
processor bowl; pour in half of broth mixture. Process until smooth,
stopping once to scrape down sides. Transfer mixture to another
container. Repeat procedure with remaining mixture. *Return blended
broth mixture to Dutch oven, and stir in green chiles and tomatoes.
Set aside. *Melt butter in a large skillet over medium-high heat. Add
shrimp, onion, and garlic; cook, stirring constantly, 3 to 4 minutes
or until shrimp turns pink. *Stir shrimp mixture into broth mixture,
and cook over medium heat until thoroughly heated (do not boil).
*Stir in sour cream and cilantro. Serve soup immediately. Sprinkle
each serving with mozzarella and Cheddar cheeses. Format Norma Wrenn
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